At this authentic Vietnamese restaurant, framed by multi-colored walls with flat panel TVs displaying gorgeous images of rural Vietnam, folks from all over South Florida gather

to sample some of the best cuisine that country has to offer. We're talking bubbling hot pho rich with anise and ginger; crusty banh mi sandwiches larded with house-made pate; and ice-cold boba smoothies made with tapioca pearls and exotic fruit. But one of Saigon Cuisine's most sought-after prizes is also one of its simplest: the vermicelli (rice noodle) "bun," a massive ceramic bowl overflowing with sticky rice noodles, crisp bean sprouts, crushed peanuts, shredded carrots, daikon, and a veritable field's worth of hand-torn mint and basil leaves. The buns come in dozens of varieties, but the catch all version with grilled pork, sticky-sweet shrimp, and a few crisp spring rolls is something special. The best method of attack is to squirt on a few globs of intensely hot chili sauce kept on each table. Add a splash or two of nuoc mam, a tangy-sweet sauce the color of nectar, and you'll get sweet, spicy, and savory in every bite.